AUT Senior Lecturer and chef Alan Brown is classically trained and has cooked for silver-service at the London Ritz. But he has also been drawn throughout his cooking career to food cooked in ovens fuelled by wood. He has written The Complete Kiwi Pizza Oven to celebrate the New Zealand love of cooking outdoors. It includes advice for building a pizza oven and advice for great pizza. He shares his favourite wood-fired recipes for meringues, splayed chook, and primavera pizza - and explains how to tailor them for a normal oven too.